LOCATION: Recipes >> Mexican >> Queso Crepes
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Queso Crepes
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CHILE CON QUESO CREPES
16 ounces chile (canned or homemade)
2 cups shredded Cheddar cheese
1 cup chopped onion
8 oz. taco sauce
16 large cornmeal crepes
If you like extra spice, add 1/2 teaspoon of chile powder to the
cornmeal crepe recipe. Fill each crepe with about 2 tablespoons
each of chile and cheese and 1 tablespoon each of the onion and
taco sauce. Roll up. Arrange the crepes on a greased baking sheet.
Cover them lightly with foil. Bake in a preheated 400F oven for 8
to 10 minutes.
CORNMEAL CREPES
3 eggs
1 cup milk
2 tablespoons oil or melted butter
3/4 cup all-purpose flour
1/2 cup cornmeal (yellow or white)
1/4 teaspoon salt
Combine all of the ingredients in a blender and blend until smooth.
Or, beat the eggs, then beat in the oil or butter. Add the dry
ingredients and beat until smooth. Let the batter stand, if you
wish, or use it immediately, stirring before each crepe is baked.
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